Potato and Celery Root Gratin With Caper Brown Butter
Published Jan. 12, 2022
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons/80 grams unsalted butter
- 2tablespoons olive oil, plus more for foil
- 2medium yellow onions, peeled, halved and sliced into thin half-moons (about 12 ounces/360 grams)
- Salt and black pepper
- 5garlic cloves, minced
- 2tablespoons thyme leaves, plus 3 sprigs
- 1½tablespoons white miso
- ¾cup/180 milliliters dry white wine
- 1large celery root (celeriac) (about 1¾ pounds/800 grams), peeled and cut into scant ½-inch/roughly 1-centimeter-thick batons (about 1⅓ pounds/600 grams peeled)
- 1½pounds/680 grams Yukon Gold potatoes, peeled and cut into scant ½-inch/roughly 1-centimeter-thick batons
- 1tablespoon all-purpose flour (plain flour)
- 1¼cups/300 milliliters chicken stock (or vegetable stock)
- 5½ounces/150 grams Gruyère, roughly grated (1½ packed cups)
- 2½tablespoons nonpareil capers, drained and patted dry
- 2lemons
- ¼lightly packed cup/10 grams finely chopped fresh chives
Nutritional analysis per serving (6 servings)
478 calories; 27 grams fat; 14 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 17 grams protein; 932 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees Fahrenheit/180 degrees Celsius.
- Step 2
Add 2 tablespoons/30 grams of butter and all the oil to a medium (10-inch/26-centimeter) ovenproof sauté pan over medium-high heat. Once melted, add the onions and ½ teaspoon salt, turn the heat down to medium-low and cook, stirring occasionally, until onions are softened and have taken on a light coloring, about 15 minutes. Add the garlic and thyme leaves, and cook for another 3 minutes, stirring occasionally, until fragrant. Stir in the miso and wine, and cook until liquid is reduced by half, about 4 more minutes. Remove from the heat.
- Step 3
In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1½ teaspoons salt and a generous grind of pepper. Stir in the onion mixture to coat, then transfer everything back into the skillet, piling the vegetables haphazardly, so that the batons are pointing in different directions. Pour in the stock. Lightly grease a piece of foil with a little oil, then tightly cover the pan (oiled side down) and bake for 1 hour, or until the vegetables have cooked through.
- Step 4
Remove the foil, and turn the oven temperature up to 450 degrees Fahrenheit/210 degrees Celsius. Sprinkle over the Gruyère and return the dish to the oven for 30 minutes, or until nicely browned on top, rotating the dish halfway. Leave to settle for at least 20 minutes while you make the brown butter (beurre noisette).
- Step 5
Add the remaining butter and the thyme sprigs to a small saucepan, and place it over medium heat. Once melted, cook for 3 to 5 minutes, stirring occasionally, or until it starts to smell nutty (add more or less time if necessary). Add the capers (carefully, as they might spit) and cook for 4 more minutes, or until they darken and burst. Off the heat, stir 1 tablespoon lemon juice from 1 lemon, chives and another good grind of pepper.
- Step 6
Pour the caper brown butter all over the top of the gratin and serve warm, with the remaining lemon sliced into wedges to squeeze alongside.
Private Notes
Comments
Nice recipe. I prefer mild heat - a sprinkle of paprika or Kashmiri chili powder- at Step 4 and, as a garlic fiend, add it at step 5 instead of 2. Miso or its far cheaper substitute, fermented Sichuan white/red bean paste, is critical to supply umami beyond the stock alone. Coastal India uses fishing bycatch (dried krill) to jazz up veg. dishes, such as a spicy eggplant-potato-onion-tomato braise/bake. Fermented SE Asian shrimp paste (belachan/trassi) or fish sauce works similarly.
I do not usually comment but This was delicious. Followed the recipe exactly. Another wonderful dinner. My husband, who is difficult also lived it
Yippee! - a new way to cook those celeriac in cold storage, that I grew last summer. I usually add to soup, or mash with potatoes. Thanks : -)
This is a 5 STAR recipe, fantastic! I made exactly as written. Perfection. I love celery root and this au gratin really brought out the best of it. Appreciate that there was no cream in the recipe. The wine/stock made more of a gravy addition as opposed to a cream sauce. The lemony brown butter caper sauce was such a lovely contrast, do not omit! I will make this again and again. Served it as my main dish, and accompanied with lemony steamed broccoli and a simple tossed salad.
I was at a loss as to what to do with all the celeriac from my garden, and this recipe came along! It is so easy and delicious. A bright-tasting change from other celeriac recipes.
Chop chop chop. Only Ottolenghi demands so much chopping. 2-1/2 hours plus another for peeling and chopping and resting. (Writing this while it’s still in oven, hours later. It’d better be good!)
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